Can we get real for a minute? I have some confessions to make. Before we get started, though, I’d like to point out the absurdity of the above photo. It’s a bowl stacked on top of another bowl. Who uses two bowls when one clearly does the job?! Laura’s latest post really drove home how silly food photography can be. I want my food to look real, like you could dig right in without a poster board propped against a Patrón bottle falling onto your head (that happened).
This Saveur thing has got me reflecting on all the absurdities inherent to this blog, and an enlightening correspondence with Kelsey helped me verbalize them. For starters, the name Cookie and Kate. My name is not Kate, it’s Kathryne! My dad calls me Kate but I would never introduce myself in real life as Kate. I thought Kate would be easier to spell and I felt a little safer going by a pseudonym on the internet. However, I am and always will be Kathryne, named after my grandmother Mildred Kathryne. I’m sorry for the confusion.
Also, this blog didn’t start off as a food blog. It’s entirely coincidental that my adopted dog’s given name is also the name of a food. I really picked the name Cookie and Kate because I thought it had a nice ring to it and the domain name was available. I’m thankful that the name suits a food blog, but sometimes I worry it sounds cutesy, which is problematic because I’m not a cutesy kind of girl. I rarely wear pink, I don’t add sprinkles, and I loathe cake pops.
I haven’t told many of my friends or my extended family about this blog. For some reason it’s ok when strangers spend hours on my blog, but I’m shaking in my booties when a friend comes to visit. I’ve poured so much of myself into it that I feel like I’ve propped myself up on a pedestal, and I can’t stand being center stage.
Even though I’ve immersed myself in the world of food and cooking for the past couple of years, I still get nervous when I cook for friends. I don’t invite them over to eat as often as I’d like. Most of my meals consist of random combinations of leftovers, which are eaten on my sofa, with Cookie on crumb patrol.
I love cooking for myself, however, because I have total freedom to try out new ideas. I’m the only one who has to eat the results! The recipes you find here are the ones that I have created or tested and tweaked until they’re just right. When it comes time to photograph them, I dress up my meals for this blog like I would for company (because you are my company).
More confessions: Every single recipe on this blog is vegetarian, but I cannot resist a sizzling slice of bacon. I can’t keep my kitchen clean to save my life; dishes are piled up on my counter as I type. I have an irrational fear of runny yolks. I advocate for savoring a scoop of ice cream like I don’t obsess over those stupid five pounds (I do). I mix up fancy drinks during daylight hours for this blog, but you’ll find me sipping on two dollar bourbon and sodas with lemon when I’m out with friends. Just thought you all should know.
I am perpetually amazed that you all come and visit my little place on the internet. I’m humbled to hear that you try my recipes, and so happy when you enjoy them. Trading notes and sharing recipes with you is a delight. I’m glad we’ve cleared all these little things up because I just think you all are the greatest. Thank you dearly for your support.
- 1 cup millet, rinsed
- 3 cups water
- 1 teaspoon sea salt
- 3 carrots, sliced into ribbons with a vegetable peeler
- Handful of asparagus, tough ends snapped off and sliced into 2-inch pieces
- 1 tablespoon or more of organic peanut oil or vegetable oil
- 1 tablespoon toasted sesame oil
- 2 eggs, beaten
- ½ inch fresh ginger, skin removed and finely chopped or grated through a Microplane
- 2 cloves garlic, minced or pressed
- ½ cup or more sliced green onions
- 1 tablespoon tamari, shoyu or soy sauce*
- Cook the millet: Bring 3 cups of salted water to a boil in a large saucepan. Add the millet, lower to a simmer and cook, covered, for 20 to 25 minutes. Fluff with a fork and let it rest, covered, for 5 minutes. (You can do this ahead of time and refrigerate the leftover millet until you're ready to heat up the skillet).
- Over medium-high heat, heat half of the peanut or vegetable oil and sesame oil in a wok or large skillet. Once it is hot, pour in the eggs and swirl the pan to create a thin layer of egg. Let it set up (about 45 seconds), then fold the eggs over on themselves and cook for about another 30 seconds and transfer to a plate or cutting board. Let it cool a little and then slice it into strips.
- Arrange all of your prepared ingredients within easy reach the stove. Wipe off any remaining egg from the pan and return it to medium-high heat. Add the remaining oil and let it heat up enough so that a drop of water evaporates within seconds. Stir in the ginger and garlic and cook for about 15 seconds. Stir in the green onions and carrots for another 30 seconds, stirring constantly. Stir in the millet and shoyu for 30 seconds, then add the egg and cook for another 30 seconds. Divide into two bowls and top with some fresh cilantro leaves, a sprinkle of red pepper flakes and a little dash of shoyu, sesame oil or tamari, if necessary.
Fun nutrition facts: You may recognize millet as bird food but it is totally people food, too! Heidi says it is easily digestible and high in magnesium. It is also gluten free. I have played around with cooked millet and found I prefer it in savory meals, this one being my favorite. You can also add raw millet to baked goods for a fun crunch, like I did in my pumpkin bread.
Change it up: Feel free to substitute cooked rice for the millet if you prefer, but I love the almost creamy, fluffy texture of millet.
Make it nut free: Use vegetable oil instead of peanut oil.
*Wait, what’s that? Shoyu is a Japanese soy sauce that doesn't taste as harsh or salty as most other soy sauces. It is not gluten free, however. Substitute reduced sodium tamari if you are sensitive to gluten.
Last but not least, I owe a big thank you to Native Roots Market for supplying those gorgeous local eggs and the dried millet.